Monday, May 23, 2011

Granola

Ben and I are in a granola phase right now. It has a little something to do with the warmer weather, I’m sure. Just about this time every year, our morning routines shift a bit, and we end up saying a sentimental goodbye to our regular winter breakfast of stone-cut oatmeal with stewed fruit, and waving a warm, enthusiastic hello to its summery cousin, granola with yogurt, fresh fruit and a drizzle of honey.

It also has something to do with Ben’s many up-coming hiking trips. Granola is always a back-pack staple for him. Tossing it with all sorts of goodies – peanut M&M’s, salty green pistachios, wrinkled golden raisins, sugary dried papaya, wide white chips of coconut, etc, etc - he can make dozens of differing assortments of delicious trail mix. Dividing it up into pre-portioned snack baggies is a regular pre-trip ritual for him, his first step in packing up his bag.

But mostly, our recent renewed enthusiasm for granola is a direct result of a surprise gift of thick, creamy yogurt, given to us by our dear friends Erin & Karim, all the way from Dubai. Karim’s jet-setting job takes him to Dubai pretty regularly. And when we marveled at his tales of the incredible yogurt he enjoys while abroad, he responded by smuggling in a huge tub of the stuff for us on his very next return trip! Immensely luscious and impossibly creamy, this yogurt was absolutely to die for. We were utterly thrilled by the unexpected surprise. And so I responded in turn by whipping up a double batch of our favorite granola. Figuring that home-made granola is a somewhat even trade for smuggled yogurt, I made a surprise delivery to Erin & Karim, gifting them back with a perfect partner for their twin tub of imported yogurt.

And so, let me tell you a bit about this favorite granola recipe of ours. Aside from being addictively delicious, it’s as plain and simple as any granola recipe could possibly get. Nothing more than oats and almonds really, with a bit of sweetness from dark brown sugar and golden honey, a savory warmth from cinnamon and vanilla, and an addictive edge from a generous sprinkling of salt. A hearty crunch and even tones of golden brown come thanks to a minimal addition of oil. And there you have it, a really delicious and perfectly plain granola recipe. Just how I like it.

Of course, just like Ben does for his hiking snacks, you can add anything you’d like to it, from plump dried cherries to toasted pecans to leathery dried apple slices to crisp banana chips. And that’s the beauty of a simple base recipe like this. From here, you can go absolutely anywhere you’d like, limited only by your own (limitless) imagination.

That said, I find it pretty difficult to waver from my own favorite combination. Call me boring, but I won’t mind at all. I’ll be too busy savoring my granola topped with yogurt, berries and honey! Absolutely, positively delicious. I urge you to try out this summertime breakfast staple of ours. It just may end up being a staple of your own, too!

Granola

Makes about 7 cups

This is a very simple, very plain granola recipe. But that’s exactly why I love it. There’s nothing fancy about it, no extra ingredients. And so, it is very versatile. One of my favorite ways to serve it is with a nice thick yogurt, fresh berries and a good drizzle of honey. Makes for a wonderful breakfast any day, or even a nice summer supper every once in a while.

4 cups old-fashioned oats

1 cup sliced almonds

1/2 cup dark brown sugar, packed

1 teaspoon kosher salt

1/2 teaspoon cinnamon

1/3 cup vegetable or canola oil, plus more for greasing the pan

1/4 cup honey

1 Tablespoon pure vanilla extract

Pre-heat the oven to 300°F and arrange a rack in the middle position. Lightly grease a rimmed baking sheet with oil.

In a large mixing bowl, stir together the oats, almonds, brown sugar, salt and cinnamon.

In a small pot, combine the oil and honey. Bring to just a simmer over medium heat. Remove from the heat and add the vanilla. Stir to combine, then pour the hot liquid over the oat mixture. Stir thoroughly, to evenly coat the oat mixture with the liquid.

Spread the granola evenly over the baking sheet. Bake until golden brown, about 30 minutes, stirring with a metal spatula two or three time during the baking process. Cool to room temperature, then store in an air-tight container. Will keep at room temperature for about 2 to 3 weeks.

For a real treat, serve with yogurt, fresh berries and a a good drizzle of honey.